The Braun MultiServe Plus Coffee Maker with Cold Brew has been awarded the Specialty Coffee Association (SCA) Certified Home Brewer mark.
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As presented to SCA members on August 30, the SCA Board of Directors, led by President Pamela Chng, nominated a group of seven professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the seven professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(f) of the SCA Bylaws.
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As incoming editor of 25, I’ve seen my first issue as a great reminder that every conversation we have about coffee is a chance to interrogate what we think we know.
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LAUREL CARMICHAEL, SCA Publications Manager, provides an update on the CVA, with a focus on its capacity for information-sharing.
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For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future.
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For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future.
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For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future.
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Researchers Dr. NANCY CORDOBA and Dr. DEVIN PETERSON, joined by PETER GIULIANO, share early results of a multi-year Coffee Science Foundation research project, undertaken at the Flavor Research and Education Center at Ohio State University, to establish foundational knowledge about the phenomenon of sweetness in coffee.
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Director of the University of California Davis Coffee Center, Professor WILLIAM RISTENPART shares a summary of a four-year-long project on cold brew.
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World Coffee Research’s MAEVE HOLLER and Dr. ROBERT KAWUKI write about how the organization is fast-tracking innovation for robusta to forge the future of coffee.
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Sponsored Content by Stronghold Technologies, Inc.
In the specialty coffee industry, the journey to the perfect cup begins with selecting high-quality beans and ends with the delicate process of roasting. A key element in this journey is the coffee roaster, which can dramatically impact the flavor, aroma, and overall quality of the coffee. Among the top choices for professionals and enthusiasts alike is the Stronghold roaster, a cutting-edge machine known for its innovation and precision.
The Specialty Coffee Association (SCA) and the Slow Food Coffee Coalition (SFCC) are proud to announce their partnership, shaping a new pathway towards impactful change within the global coffee industry. This collaboration, initiated at the beginning of 2024, was formalized with the signing of a Memorandum of Understanding during Terra Madre Salone del Gusto, the Slow Food flagship event, this weekend in Turin, Italy.
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Sponsored Content by BWT water+more
Coffee is more than just a drink: for many people it is an indispensable ritual, a moment of pleasure and a daily source of energy. Whether you are a passionate coffee drinker or a professional barista, you know that the quality of your cup of coffee is crucial. But what makes the difference between a good and an outstanding cup of coffee? The answer lies not just in the beans or the brewing method, but in the quality of the water you use. This is where BWT bestbarista ROC Coffee comes into play.
Sponsored Content by Coffees from Peru
Peruvian coffee continues to position itself in the international market for its high quality and for its particular characteristics that can be felt by consumers in each sip.
To get this valuable product into the hands of consumers, diverse production processes are carried out, many of them under international normative guidelines. In this way, it contributes to a sustainable production that benefits Peruvian coffee growing families in the present and in the future.
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SCA Publications Manager Laurel Carmichael and Sustainability Director Andrés Montenegro were delighted to speak with Willy Foote, founder and CEO of Root Capital, the winner of the non-profit category of the 2024 SCA Sustainability Awards.
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In the second interview of this Sustainability Awards winners’ series, SCA Publications Manager Laurel Carmichael and Sustainability Director Andrés Montenegro spoke with Fabrício Andrade, the CEO of Sancoffee.
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We are pleased to announce that we have received sufficient nominations to fulfil five open coordinator roles to form the SCA Sweden Chapter Committee for a new term.
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SCA members in Greece cast their ballots in the 2024 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Greece Chapter’s new committee.
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SCA members in Italy cast their ballots in the 2024 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Italy Chapter’s new committee.
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The 2024 NCDT Market Research Series is an exclusive compendium of the most in-depth coffee industry market research currently available. The SCA has partnered with the NCA to help deliver key insights to coffee professionals.
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